Macaroni and Cheese

  • Serves

    serves 8-10


Ham and blue cheese give a piquant bite to this rich casserole, which comes from Crabtree's Kittle House, a restaurant in Chappaqua, New York.


  • 11 tbsp. unsalted butter, melted
  • Kosher salt, to taste
  • 12 oz. rigatoni
  • 2 slices crustless white bread
  • 2 tsp. finely chopped thyme
  • 1 small onion, finely chopped
  • ½ cups flour
  • 3 cups milk
  • 2 cups heavy cream
  • 12 oz. grated sharp cheddar
  • 8 oz. roughly chopped cooked ham
  • 3 oz. blue cheese, crumbled
  • ½ cups minced flat-leaf parsley
  • ¼ tsp. hot sauce, such as Tabasco
  • 4 scallions, finely chopped
  • ¼ freshly ground black pepper
  • ⅛ freshly ground nutmeg


Step 1

Grease a 2-qt. baking pan with 1 tbsp. butter; set aside. Bring a 6-qt.pot of salted water to a boil. Add pasta; cook until al dente. Drain pasta, rinse; set aside. Pulse bread into crumbs in food processor; mix with 4 tbsp. butter; set aside.

Step 2

Heat oven to 400˚. Melt remaining butter in a 6-qt. pot over medium heat. Add thyme and onions; cook until soft, 6-8 minutes. Whisk in flour; cook 2-3 minutes. Whisk in milk and cream. Increase heat to medium-high; cook, whisking, until thick, 10-12 minutes. Whisk in salt, cheddar, ham, blue cheese, parsley, hot sauce, scallions, pepper, and nutmeg. Stir in pasta; add to pan; sprinkle with bread crumbs. Bake until bubbly, 30-40 minutes.

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